Meyer Lemon Curd

by Kelli on March 12, 2013

This weekend we finally sprung forward, and I could not be more thrilled about the extra hour of light at the end of the day. It really makes it feel like we’re soooo close to spring. I’ve stopped wearing my hat & gloves. I put them in the back of the closet and don’t plan to look at them again until November. Everyday I wake up anxious and hopeful it will be warm enough to wear shorts on my morning runs. Ok, maybe I should have taken a smaller step, like trading my winter coat for a spring trench. For now, though, I’m happy to settle with this Meyer Lemon Curd, which tastes like a burst of bright, warm sunshine.

A couple weeks ago I hopped on NJ Transit and headed down to Bucks County, PA to spend the day with one of my bestest girlfriends, Meghan. It was hands down one of my favorite days of 2013! Meghan is one of my “forever friends”….we’ve been friends since high school, and no doubt will be friends 50 years from now. I wish we lived closer to one another, but even though we don’t see each other as often as we’d liked, or we happen to let a few weeks go by without picking up the phone, we always pick up right where we left off, without missing a beat.

A great friend wakes up at the crack of dawn and spends a hot August day cheering you on for your first Half Ironman! Did I mention she was pregnant…and it was a hot, long day?!

We spent our day together doing a couple of the things we do best – baking and shopping! After a sucessful trip to HomeGoods, where I scored some awesome new props, we were all over this Chocolate-Raspberry Cake.

One of the first things I noticed when I walked into Meghan’s kitchen was the giant bowl of meyer lemons sitting on the counter. She must have noticed my eyes beaming because she casually mentioned we could make some meyer lemon curd, if I felt like it. Well, twist my arm, why don’t you! The words were barely out of her mouth, before I asked where I could find the zester!

In a double boiler, combine the sugar and lemon zest. Mix together with your fingers until fragrant. Whisk in the eggs and lemon juice.

Whisking constantly, cook the mixture until it thickens (you should be able to make tracks in the mixture with your whisk). Strain the mixture into a food processor or blender to get rid of the zest. Allow the cream to sit for a few minutes before adding the butter. Blend on high speed until absolutely smooth.

Once blended, let the curd chill in the refrigerator for about half an hour before using. Store in an airtight container in the refrigerator.